...actually the bite started the week prior the July 4th holiday, then slowed as the alewife finished spawning. View attachment Chinook 6-12-21.jpgView attachment Hadenator chinook 17lb AD clip.jpgView attachment Fish on Pier-St. Martins 7-22-2021.jpgView attachment Deaths Door salmon.jpg
July on the Great Lakes
- Thread starter RLLigman
- Start date
Rick. They don?t look much like alewife to me but I?m not a fish squeezer anymore. They look nice and heavy/healthy. Nice job.
View attachment Chinook 6-12-21 stinacg cibtebts.jpgView attachment chinook 6-12-21 second pic.jpg
The alewife are in there, just not readily visible, Brad...
The alewife are in there, just not readily visible, Brad...
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Carl, large fish get smoked in cherry or applewood chunks after being dried post brine soak for 34 hours.
During grilling weather skinned and red-line removed fillets get coated with Paul Prudhommes Seafood Magic liberally and grilled on perforated foil and doused liberally with fresh lemon juice immediately prior serving. When the sweet 100s start ripening we will bake some skinned and red-line removed fillets in bearnaise sauce with extra tarragon added, split grape tomatoes, red onion wedges cut to about 1/4" wide quarter cup of chardonnay added prior baking for thirty minutes.at 375F.
We also sear fillet strips in garam marsala on the grill and add these to a Thai red curry sauce made from a coconut milk base
Thai Salmon Curry with Vegetables - Mom's Kitchen Handbook (momskitchenhandbook.com)
View attachment Faiport salmon.jpg
During grilling weather skinned and red-line removed fillets get coated with Paul Prudhommes Seafood Magic liberally and grilled on perforated foil and doused liberally with fresh lemon juice immediately prior serving. When the sweet 100s start ripening we will bake some skinned and red-line removed fillets in bearnaise sauce with extra tarragon added, split grape tomatoes, red onion wedges cut to about 1/4" wide quarter cup of chardonnay added prior baking for thirty minutes.at 375F.
We also sear fillet strips in garam marsala on the grill and add these to a Thai red curry sauce made from a coconut milk base
Thai Salmon Curry with Vegetables - Mom's Kitchen Handbook (momskitchenhandbook.com)
View attachment Faiport salmon.jpg
Northern Lake Michigan along the archipelago islands that define Green Bay's northeastern boundary
Lake Ontario is a rift lake basin, like Superior with water that is deep blue. The high concentration of dissolved carbonate and bicarbonate ions in solution and suspension shift Lake Michigan over to a intense aqua, one of the lake's inherent characteristics that make it more productive compared to Ontario, Superior, and Huron.
Lake Ontario is a rift lake basin, like Superior with water that is deep blue. The high concentration of dissolved carbonate and bicarbonate ions in solution and suspension shift Lake Michigan over to a intense aqua, one of the lake's inherent characteristics that make it more productive compared to Ontario, Superior, and Huron.
Brad Bortner said:
You wouldn't happen to have worked with Guy Fleischer. He transferred to a National Marine Fisheries Service postion from one with USGS at their Great Lakes Lab. in Ann Arbor. Guy did the coordination and analysis of their acoustic sampling effort to determine forage fish abundance for Lake Michigan waters. "Fish Squeezer" was a term he used to use frequently. We were roomates in graduate school and worked together at MSU.
No I don?t know him. I picked the phrase up when I worked as a fisheries technician for Dr. George LaBar at the University of Vermont in 1980.